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Taco Lasagna

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A comforting fusion of traditional Mexican tacos and classic lasagna.

Ingredients

Scale
  • 1 lb (450 g) ground beef
  • 1 packet (1 oz / 28 g) taco seasoning mix
  • 2/3 cup (160 ml) water
  • 1 can (15 oz / 425 g) black beans, rinsed and drained
  • 1 can (15 oz / 425 g) corn kernels, drained
  • 1 can (10 oz / 283 g) diced tomatoes with green chilies, drained
  • 2 cups (200 g) shredded cheddar cheese
  • 2 cups (200 g) shredded Monterey Jack cheese
  • 8–10 medium flour tortillas
  • 1/2 cup (120 g) sour cream
  • 2 green onions, sliced (optional garnish)
  • Fresh cilantro, chopped (optional garnish)

Instructions

  1. Preheat oven to 375°F (190°C) and grease a 9×13-inch (23×33 cm) baking dish.
  2. Cook ground beef in a large skillet over medium heat until browned. Drain excess fat.
  3. Stir in taco seasoning and water, simmer for 2–3 minutes until thickened.
  4. Mix in black beans, corn, and diced tomatoes. Heat for another 2 minutes.
  5. Place 2–3 tortillas on the bottom of the dish. Spread a layer of the beef mixture, a few spoonfuls of sour cream, and a sprinkle of both cheeses.
  6. Repeat layers until all ingredients are used, finishing with cheese on top.
  7. Cover loosely with foil and bake for 20 minutes. Remove foil and bake an additional 10 minutes until cheese is melted and bubbly.
  8. Let cool for 5 minutes before slicing. Garnish with green onions and cilantro if desired, and serve with extra sour cream or salsa.

Notes

For extra flavor, consider adding black olives or jalapeños.

Nutrition

Find it online: https://www.glutenfreez.com/taco-lasagna/